Baltimore Innovations was showcasing its range of absorbent technology solutions for fresh-cut fruit and vegetables at Freshconex.

The firm’s main clients include foodservice companies supplying major restaurant chains, and its range of absorbent pads, trays and retail containers allows the extension of the shelf life of fresh-cut fruit, by keeping spoilage enzymes such as yeasts and moulds away from the cut product.

US firm Maxwell Chase owns the patents for the technology and manufactures the products, and 13-year-old Baltimore Innovations is the European distributor.

Baltimore sales manager Matthew Valentine told freshinfo: “For three years we have been working on an anti-microbial for use in our packaging to control yeasts and moulds. We are very excited about its potential.”